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Friday, January 06, 2012

Here's a meatless Phase One Breakfast casserole that's one of my favorites!

(We're doing a Month of Daily Phase One recipes during January, and today I'm featuring this Roasted Green Bell Pepper and Roasted Tomato Breakfast Casserole which is one of my favorites.)

This is another one of those recipes that happened when I was just making something to eat, and then it turned out so well I decided to make it again and take photos for the blog. It was inspired by one of those big plastic containers of cherry tomatoes from Costco. It seems I can rarely manage to use all the tomatoes before they start to shrivel, and when I was thinking about what to do with slightly-shriveled cherry tomatoes I hit on the idea of roasting them for a breakfast casserole. There was a green bell pepper in the fridge that was begging to go into this, and adding some dried oregano and feta cheese gave it a bit of Greek flavor. I've made a lot of this type of breakfast casserole, and even written a how-to post on making South Beach friendly breakfast casseroles, and I think this combination is one of the best ones I've come up with (so far!)

If anyone is wondering why I'm making breakfast casserole when it's 90 degrees in the shade, I cooked it in my Oster Toaster Oven! Cut the green pepper into short strips, brush baking dish with olive oil, then sprinkle with oregano and roast in a 375F/190C oven for about 10 minutes.

Then add the cut tomatoes, and stir to distribute. Roast about 15 minutes more, or until the tomatoes are starting to look a bit shriveled like this.

Pour over the beaten egg that's seasoned with Spike Seasoning, salt, and fresh ground black pepper. (I always stir this a little to get the ingredients well-distributed in the egg.)

Bake the casserole about 25 minutes, or until the top is lightly browned and eggs are set. (It will puff up a bit like this when it first comes out of the oven, but it settles down after it cools for a few minutes.)

Roasted Green Bell Pepper and Roasted Tomato Breakfast Casserole with Feta and Oregano
(Makes 4-6 servings, recipe created by Kalyn when she had a surplus of cherry tomatoes that needed to be used!)

Instructions:
Preheat oven or toaster oven to 375F/190C. (I was making this in the summer, so I used a toaster oven.) Brush 9" x 9" (or similar size) baking dish with olive oil, including the sides, or spray with nonstick spray.

While green pepper roasts, cut cherry tomatoes in half. Break eggs into a bowl and beat until egg yolks and whites are well combined. Season eggs with Spike Seasoning, salt, and fresh ground black pepper.

After peppers roast for 10 minutes, add cut cherry tomatoes and stir to combine. Put dish back in oven and roast 15 minutes more, or until tomatoes start to look slightly shriveled.

Sprinkle Feta cheese over roasted peppers and tomatoes, then pour beaten eggs over. (I used a fork to stir slightly so the roasted peppers and tomatoes were evenly distributed in the eggs.) Return pan to oven and cook for 25-28 minutes, or until the top is lightly browned and eggs are set. (It will puff up a bit when it cooks, but after it cools for a few minutes the casserole will settle.) Serve hot.

This is good served with a dollop of low-fat sour cream or plain yogurt. This casserole can be kept in the fridge and reheated in a microwave, but be careful not to microwave too long or the eggs will get rubbery.

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That looks sooo good, Kalyn! I'm all about roasted veggies and for some reason tend to make it too complicated or time consuming in my head. This is such an easy, beautiful, and tasty dish ... thank you. :-)

After you published your recipe for slow-roasted tomatoes a couple of years ago, I've been making them and freezing them....using them year round and in so many things. I recently made hummus and used them in that! Oh my goodness, the stuff flies out the door. My sister-in-law told me she was taking the entire container home with her and she DID!! Thanks for getting me started on those!Dawn

I just made something like this with thinly sliced zucchini, yellow and red grape tomatoes, and a little bit of monterrey jack that had some olive and red pepper in it. I made it in a frying pan. I sauteed the vegetables in olive oil with a little bit of oregano and lemon pepper and then poured over the eggs. I helped the top set up by covering the pan at the end of cooking (after adding the cheese on top).

looks delicious.. breakfast cassaroles are always game with me, any day, any time! i wanted to plant a cherry tomato tree just for the reason that i can't seem to ever finish a box of cherry tomatoes from supermarket. this is a good recipe for leftover cherry tomatoes.

This is YUMMY! I decided to cook it in a larger dish because when I got the green pepper in the bottom of the smaller dish it seemed like too much for me. I added 2 more eggs to compensate for spreading it out. I'm wondering how yummy this would be with asparagus instead of green pepper. I absolutely love asparagus and egg. Oh, and when I read the recipe I thought that bacon would be a perfect addition then I saw someone else asked about that too so I went ahead and added that to mine. This is such a keeper!!!! Thanks!

Kalyn, I am enjoying the daily recipes. I've lost 20 lbs due to the south beach way of life. I have about 30 more lbs to go. But, now that the weather has changed and salads are not so satisfying, I am having a hard time maintaining that weight loss. Due to this and the holidays, Ive gained 7 lbs and am very discouraged. Any suggestions?

Anonymous, I would suggest eating more vegetables and less calorie dense foods like meat, nuts, and dairy products. I think the more vegetables you can eat the better. Soups with lots of veggies are good for winter.

What is Spike seasoning? That's not something I have found in the spice aisle here in rural E TX. Is it something I can concoct myself? If not exactly what can I use to get the approximate flavor of it? This is on my list of bunch meals for next weekend. :)

HiYour SBD breakfast recipes look amazing! I just have a couple questions. I do shift work and I'm employed full time. If precooked the egg recipes, how long would the last in the refrigerator? My plan is to cut some up each time I'm working when I need breakfast. Also, I'm not a huge fan of feta, can you recommend any other cheese that may be nice in these recipes? thank you so much

Egg casseroles will last at least a week in the fridge. You can even cut them into serving-size pieces and keep in individual containers; then just pull one out and microwave each morning. Any type of low-fat cheese will work; I use low-fat grated mozzarella quite a bit.

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